Preparation

1. In a large bowl, mix the chicken wings with the buttermilk. Cover the bowl with plastic wrap and refrigerate for 12 hours.

2. Place the wings in a strainer and drain for 10 minutes. Preheat the oven to 350˚ and line 2 large rimmed baking sheets with parchment paper.

3. In a large bowl, whisk the rice flour with the cornstarch, flour and salt; toss the wings in the rice-flour mixture until well coated. Bake the wings on the prepared baking sheets until they are cooked through and the rice-flour breading is dry, about 20 to 25 minutes. Discard the remaining flour.

4. In a large bowl, whisk the honey with the lime juice, fish sauce, scallion, serrano chile, salt, ichimi togarashi and garlic. Set aside.

5. In a deep fryer or deep, heavy pot, heat the vegetable oil to 350˚. Working in batches, fry the wings until golden and crisp, about 3 minutes per batch. Transfer the wings to a paper-towel-lined plate and repeat with the remaining chicken.

6. Toss the wings in the honey-lime sauce and transfer to a serving dish. Garnish with the herbs and any sauce that remains in the bowl. Serve immediately.

my notes

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